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So a neighbor of mine handed me his old homemade counterflow wort chiller. He said it's been sitting in his attic for a number of years now. I've had possession of it for quite a few brews, and didn't use it because I didn't know the how clean it was or how cleanable it was. I've recently had...

Thinking about measuring my water out and crushing my grains 1 day in advance in hopes to compact brew day by a little bit. Are there any negative effects that happens to either with the 1 day sit? My plan would be to rinse my kettle, give it a quick starsan, add my brew water and minerals...

Awesome, Thank you

Just got this response from the test master It calculates Magnesium and Residual Alkalinity, but it does it requires a valid Calcium reading. Unfortunately, due to the LO reading for Calcium the program couldn't calculate the other two parameters. The double readings for Calcium and Total...

The only pertinant info that I seem to be missing is magnesium. Not sure how important a role it plays. Also, the tester noted that he tested 3 times for calcium, and it came as "LO" for each test. Is it strange for water to not have calcium? especially well water.

My homebrew club does free water testing, so I took advantage. Here's what they gave me. It seems that a number of minerals are missing... Is this sufficient to get me started with water adjustments? or should I go ahead and get a better test done... Up until this point I've just been...

Interested!!!

Just brewed this as my first go at a sour. Made an 11gal batch and ended with a 1.064 OG as our efficiency was higher than usual. Just transferred to a couple glass secondaries and it was already tasting deliciously tart. Gravity reading at transfer was 1.021, and I'm sure it will drop down...

Night Shift Brewery is excellent. Located just outside of boston. I personally really like their Mainer Weisse.

I guess what I'm really asking is, what should I use to suppliment a single yeast pack if I can't get a second one. I'm thinking I could use some other yeast, and then suppliment the bugs with dregs. The lambic blend yeast pack says it's a combination of: Specific proportions of a Belgian...

I'm brewing 10gals of a lambic using this recipe: https://www.homebrewtalk.com/showthread.php?t=322168 It'll be split into two buckets at first before aging in 2 glass carboys. I planned to pitch 1 wyeast pack per bucket, but I was only able to get ahold of 1. I read something about not...

Thanks for the replies. I did a little research and found this nice little exbeeriment: http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/ Shows that there is a slightly noticeable effect, and it can change the characteristics of the dry hop.

I typically cold crash my brews 2-3 days before I bottle. Well, I have a brew that's done fermenting, and I can't get around to bottling it for a few weeks. I was thinking of dropping the temp and just letting it sit there for those weeks as opposed to just a couple days prior. My conundrum...

I cold crash for 2 days, and I didn't get bits of zest in my beer.

For a 5 gal batch, I used the zest of 7limes (no skin), and after primary fermentation, added a bottle of Limeade. I soaked the lime zest in a little bit of rum to sterilize. Lime flavor was great, although maybe a little on the strong side, but that's what I was aiming for. There is a recipe...

I carbed to 3.2vols being a saison. You make a good point about uncapping and recapping, maybe using those carbing sugar caplet things. As this is a brett beer, I was really hoping to see how it ages as I drink it.

Brewed an 11 gal batch of a saison brett, but may have been a little premature on bottling... Put half in a fermenter with raspberries and half as is. Fermented at 80 for one week then dropped to 70 for 2.5 weeks. Checked FG of the raspberry one and it was at 1.010. Thought it was strange but...

Just bottled my first crack at this beer, but may have been a little premature on bottling... Brewed 11 gals. Put half in a fermenter with raspberries and half as is. Fermented at 80 for one week then dropped to 70 for 2.5 weeks. Checked FG of the raspberry one and it was at 1.010...

I pitched two yeasts simultaneously, each having a starter. Wyeast 3724, and Brett C. I'm assuming the Wyeast will do the quick work and the brett will continue working on everything else? I was afraid of this. I am strictly a bottler. The purpose for me asking was to know when to...

I currently have a saison brett sitting in primary. I typically bottle about 2.5 - 3 weeks after the brew. I've heard that with sours, the bacteria often chews on the leftover sugars that the yeast didn't get for long periods of time. My concern is if this happens with the brett, it could...